Balsamic-Onion Pizza

with Gruyere & Arugula

Pizza is nothing without a good dough, and our friends at Alfresco Pasta in Nashville make one of the best. Instead of the standard tomato sauce, we top this pie with a relish made of sweet onions and a balsamic vinegar reduction. Made in North Carolina, Piaz Balsamic Onion Relish has a rich and tangy flavor that balances perfectly with peppery arugula and nutty Gruyere. It’s a simple, scrumptious dinner, no matter how you slice it.

Suggested beer pairing
Oktoberfest
Trivia question: what is the German phrase to describe someone who is drunk? If you guessed "der Betrunken," you are correct. Der Betrunken is also the name of Currahee's Oktoberfest. Brewed traditionally with darker German malts, Der Betrunken will bring some sweetness to complement the balsamic onions and some nuttiness to complement the Gruyere.

Suggested wine pairing
Nerello Mascalese, Mt. Etna, Sicily
Nerello is a grape you may not have heard of, but if you’ve enjoyed Sicilian wines before, you have probably tasted it. This grape is similar to Sangiovese and Cabernet Franc and may just have all the highlights of both grapes. It is earthy and dusty and jam-packed with brambly red fruit, balsamic, and dried herb aromatics. The caramelized balsamic onions will highlight the rustic notes of this wine and bring home the pairing full stop.

Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.

Step 4

• Spread half of relish on each round.

• Top with Gruyere and rosemary.

• Bake in oven until cheese is melted and crusts are lightly browned on the edges, 12-14 minutes.

Step 5

• Scatter arugula and pecan pieces over pizzas. Drizzle with a total 1/2 teaspoon olive oil. Season to taste with kosher salt.

• Slice pizzas as desired, and enjoy!

Note: If you prefer, you can make a side salad of arugula and pecan pieces. Simply toss with olive oil, and sprinkle with kosher salt.

About the Chef

Chef Seth Freedman

Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.